Reservoir Restaurant Ab238, Wna-Terminal A, Arlington, VA 20001 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Reservoir Restaurant AB238
Address: Wna-Terminal A, Arlington, VA 20001
Type: Full Service Restaurant
Total inspections: 2
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type
  • Contamination from Hands/Preventing Contamination by Employees (corrected on site)
    Observation: Employees were observed contacting ready to eat foods with their bare hands.
    Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • Food Storage/Preventing Contamination from the Premises
    Observation: A few foods were observed on the floor in the walk in cooler and bar area.
    Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
  • Equipment/Food-Contact/Before Use After Cleaning/Sanitized
    Observation: The wareweashing machines were not sanitizing food contact surfaces to a surface temperature of 160 F. All food contact surfaces were sanitized in the kitchen 3 compartment sink and the prep kitchen 3 part sink (large equipment).
    Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
  • Handwashing Sink/Using/Operation and Maintenance (corrected on site)
    Observation: The handwashing sinks on the cookline, warewashing area (barrels of grease blocking sink), and the bar were not accessible at all times.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • Intensity/Lighting
    Observation: The light intensity over the continental 4 drawer prep refrigerator was observed below 50 foot candles of light.
    Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
  • Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
    Observation: The sanitizer in the sanitizer buckets and the 3 compartment sink were observed at 400 PPM++.
    Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
12/07/2015Routine
* Missing trash receptacle near the handsink- corrected.
* The bar rail under the bar line is not sealed- corrected.
* The lighting is below 50 foot candles over the slicer and prep sink.
* 3 compartment sink- Quat sanitizer. Hotel pans and large pots must be cleaned in the high temp. warewashing machine.
* The toilet rooms doors are not self closing.
* The toilet rooms are not supplied with closed receptacles for feminine products.
* The first toilet room handsink faucet is maintained in poor repair.
* Remember to wash, rinse, and sanitize all large equipment in the high temp warewashing machine.
The Reservoir Restaurant is approved to operate by the health department.
*Submit ANSI report and total stat up report before opening.
No violation noted during this evaluation.		11/05/2015Pre-Opening

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